another one that I make even more than that is the one with the crepe, peashoots, and carrot puree. The recipe does not call for sauce but if I have lobster shells I am damned sure going to make either stock or Sauce Americain.
Yes, lobster+2 root veg seemed not quite ideal to me.
THere is a classic TLF recipe that I make a lot. Or, I modify and make. It's a julienne of leek cooked etuve until very soft. You use the shells to make Sauce Americain. Plate...
what's the question? it looks nice. there is perhaps too much beet. The glossiness makes it look like a syrupy sauce, but without tasting I cannot offer an opinion.
You did a very nice job getting the claws out of the shell intact.
Quote:Originally Posted by coolpapa Thanks, this is helpful. I have the Bouchon recipe and was going to use that. I assume the yolks need to be beaten?No, they can go into the chocolate whole. You combine them gently with a...
Quote:Originally Posted by coolpapa Any tips or secrets for making the marquise? I'm thinking of making it for Thanksgiving. It seems pretty straightforward, but I know you've made it a few times.
I have two recipes, the one in...
Quote:Originally Posted by mgm9128 Sounds like a nice meal, Manton. Hopefully some tourneed carrots or potatoes made an appearance.no, nothing turned
some brunoise, julienne and tomato diamonds, though.
Quote:Originally Posted by mgm9128 7 is a lot. What were they and for how many people? I think the most I've done was 5 or 6, not including cheese.
1) arpege egg
2) crème dubarry (in my new Saturn plates!)
3) puff pastry onion tart...